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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 12 |
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This is a great sauce over ice-cream or bread pudding... in fact it's good over anything. I make this with my Roasted Banana Bread Pudding. Ingredients:
1/2 cup coarsely chopped pecans |
2 tablespoons unsalted butter |
1/2 cup packed dark brown sugar |
1/2 cup whipping cream |
2 tablespoons milk |
2 tablespoons cornstarch |
1 tablespoon bourbon or 1 tablespoon dark rum, if desired |
1 teaspoon vanilla |
1 dash salt |
Directions:
1. place pecans and butter in heavy medium saucepan. Cook over medium heat 4 minutes or until nuts are toasted, stirring frequently.
2. Add 1/2 cup dark brown sugar and 1/2 cup cream; stir until smooth. In small bowl, blend 2 tablespoons milk and cornstarch. Stir cornstarch mixture into sauce.
3. Increase heat to medium-high; cook until mixture comes to a boil, stirring constantly. Boil 2 minutes or until thickened, stirring constantly.
4. Remove from heat; stir in 1 tablespoon bourbon, 1 teaspoon vanilla and dash salt. Serve warm. (Store sauce, covered, in refrigerator. If too thick after reheating, stir in 1 to 2 tablespoons milk.).
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